1Soften gelatin in cold water; add boiling water, stir to dissolve completely.
2Add orange juice, lemon juice and sugar; stir until sugar is dissolved, then refrigerate until thick as eggwhite.
3Whip one pint (2 cups) whipping cream, using chilled bowl and beaters; fold into thickened gelatin mixture.
4Coat sides of 3 quart bowl or 10" tube pan with vegetable shortening and line with waxed paper.
5Break angel food cake into 1 inch pieces; alternate layers with gelatin/whipping cream mixture.
6Chill overnight or 6 to 8 hours.
7Invert onto cake plate and frost with 1/2 pint (1 cup) cream whipped.
8Cover generously with coconut and refrigerate until serving time.
9Refrigerate any leftovers promptly.